English-French Dictionary: [dish] |
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- [casserole dish that is typical in Alsace with sliced potatoes and onions, marinated cubed mutton, beef, and pork]
- baeckeoffe {m}cuis.
- [dish served between soup and starter]
- plat {m} de relevécuis.
relevé {m} de potagecuis.
- [potato based dish from eastern country and mountain regions of France]
- beignets {m.pl} de pommes de terrecuis.
- [side dish of small tarts of peas with crisp fried potato cakes]
- garniture {f} Clamart [tartelettes de petits pois à la française sur un petit fond de pommes Macaire]cuis.
- [whole sheep or lamb spit-roasted on a barbecue - popular dish in North Africa]
- méchoui {m}cuis.
- aligot [dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac region in the southern Massif Central of France]
- aligot {m}cuis.
- brandade [dish based on salt-dried cod and olive oil, speciality from Nimes, served throughout French Mediterranean regions]
- brandade {f} de moruecuis.ichtyo.
- galantine [a dish of boned stuffed meat, poached and served cold, coated with aspic]
- galantine {f}cuis.
- gougère [French choux pastry dish]
- gougère {f}cuis.
- marmite [traditional cooking dish]
- marmite {f}cuis.
- stand [hot dish stand]
- dessous-de-plat {m}cuis.outil.
- tamale [Mesoamerican dish]
- tamal {m} [papillote amérindienne préhispanique]cuis.
- (today's) special [dish of the day]
- plat {m} du jourcuis.
- veal axoa [traditional spicy basque dish]
- axoa {m} de veau [plat traditionnel basque à base de veau, oignon, piment d'Espelette et poivrons]cuis.géogr.
axoa {m} de bœuf [plat traditionnel basque à base de veau, oignon, piment d'Espelette et poivrons]cuis.géogr.
- peanut chicken (curry) [African dish]
- poulet {m} aux arachidescuis.
- (smoked) ham cooked in cider [classic Normandy dish]
- jambon {m} au cidrecuis.
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